Chicken Meatball Soup

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Chicken Meatball Soup
Serves: 1
  • Meatballs:
  • 4 to 6 oz. ground chicken breast
  • 1 teaspoon minced onion
  • 1 clove garlic crushed and minced
  • Pinch of sage
  • Pinch of marjoram
  • Pinch of thyme
  • Dash of onion powder
  • Dash of garlic powder
  • Crush 6 Melba toast or Nut Thins in food processor
  • Broth:
  • 2 cups chicken broth (or substitute 1 cup water for 1 cup broth)
  • 2 tablespoons Bragg’s liquid aminos
  • 1 tablespoon apple cider vinegar
  • Chopped celery or tomato
  • 1 tablespoon chopped onion
  • 2 cloves garlic crushed and minced
  • 1 bay leaf
  • Cayenne pepper to taste
  • Salt and pepper to taste
  1. Combine ground chicken breast with spices, chopped garlic, onion, and crushed Melba toast. Form into balls.
  2. Bring broth to a boil; add spices, vinegar, Bragg’s liquid aminos, and chicken balls.
  3. Reduce to a simmer and cook a minimum of 30 minutes adding the celery or tomato the last 5-10 minutes of cooking.
(1 protein, 1 vegetable)


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